Zucchini-Ricotta Fritters

By therman

Mario Batali

Ingredients

• 2 medium zucchini (about 7 ounces each), coarsely shredded
• 2 garlic cloves, very thinly sliced
• 3 large scallions, very thinly sliced
• 1/2 cup fresh sheep-milk ricotta cheese
• 2 large eggs
• 2 teaspoons finely grated lemon zest
• Kosher salt and freshly ground pepper
• 3/4 cup all-purpose flour
• Olive oil, for frying
• Lemon wedges, for serving

Preparation

Step 1

1. In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
2. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Make Ahead The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven.